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Penne with Spinach and Pine Nuts

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05
Jul

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Penne with Spinach and Pine Nuts

By Sarab Kapoor

What could be better than a classic combination of pasta with spinach and pine nuts! It is light, healthy and simple-to-make!

Cuisine : European Course : Main Skill Level : Novice
Prep : 0 mins Cook : 20 mins
Ready in : 20 mins Serves : 4-6

INGREDIENTS:

  • 1) 370g Penne Pasta
  • 2) 250g Spinach, frozen or fresh – chopped finely
  • 3) 375ml Evaporated Milk
  • 4) 2 tbsp Butter
  • 5) 3 cloves Garlic – chopped
  • 6) 8 Shallots – chopped
  • 7) 1 tbsp Plain Flour
  • 8) 1/2 cup Cheddar Cheese – grated
  • 9) 50g Pine Nuts toasted
  • 10) Salt and Pepper

DIRECTIONS:

  1. Cook pasta in a large pot of water to which a tablespoon of salt and a tablespoon of oil is added.
  2. Cook until just tender. Drain and keep warm.
  3. Melt butter in a pan. Fry onions and shallots and cook for about 5 minutes of low heat.
  4. Add flour, cook for a minute and stir in evaporated milk and spinach.
  5. Cook until sauce boils and thickens. Add cheese, salt and pepper to taste.
  6. Simmer for a minute and serve over hot pasta topped with pine nuts.
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Chestnut Yam Talam

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05
Jul

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Chestnut Yam Talam

By Julie Yee

Enjoy this perennial favourite, Chestnut Yam Talam that is not only pretty but tastes amazingly good as well!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins
Ready in : 40 mins Serves : 12-16

INGREDIENTS:

Ingredients for the Bottom Layer (Group 1)

  • 1) 55g Rice Flour (Group 1)
  • 2) 25g Hoon Kueh Powder (Group 1)
  • 3) 120g Water (Group 1)
  • 4) 1/3 tsp Alkaline Water (Group 1)

Ingredients for Group 2

  • 5) 160g Sugar (Group 2)
  • 6) 180g Water (Group 2)
  • 7) 140g Yam Puree (Group 2)
  • 8) 1/4 tsp Yam Paste (Group 2)
  • 9) 4 Chopped Water Chestnut (Group 2)
  • 10) Pinch of Salt (Group 2)

Ingredients for the Top Layer

  • 11) 25g Rice Flour
  • 12) 15g Hoon Kueh Powder
  • 13) 170g Coconut Milk
  • 14) 120g Water
  • 15) 4 Pandan Leaf

DIRECTIONS:

  1. To make the Bottom Layer, follow steps 2 to 6.
  2. Mix Group 1 together till smooth.
  3. Place Group 2 in a saucepan and cook till sugar has melted.
  4. Pour Group 2 into Group 1& mix well.
  5. Pour the hot mixture into Group 1. Bring to boil for 5mins.
  6. Pour into lined tray & stem for 15mins.
  7. To make the Top Layer, follow steps 8 to 10.
  8. Mix all the ingredients in a saucepan. Cook till boil for 5 mins.
  9. When bottom layer is cooked, slowly pour the mixture on top and steam for 20mins until cooked.
  10. Leave to cool & chill in the fridge.
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Country Style Strawberry Tart

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05
Jul

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Country Style Strawberry Tart

This Country Style Strawberry Tart is a great summer dessert that tastes perfect with a dollop of cream cheese.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 25 mins
Ready in : 55 mins Serves : 6-8

INGREDIENTS:

Ingredients for Sablee

  • 200g Flour
  • 100g Butter
  • 70g Sugar
  • 1 Egg
  • 4g Salt

Ingredients for Strawberry Compote

  • 300g Strawberries
  • 100g Sugar
  • 100g Water
  • 50g Butter
  • 20ml Lemon Juice

Ingredients for Garnish

  • 20g Icing Sugar

DIRECTIONS:

  1. Make the dough by adding butter, flour, salt and sugar into the bowl and mix in an electric mixer with a pedal till consistency of sand.
  2. Add egg and mix till consistent. Wrap and flatten in cling film and reserve in the fridge for 20 minutes.
  3. Cut the strawberries into half and cook in water, sugar, butter and lemon juice till soft but not mushy.
  4. Roll out the dough in a round shape and trim off the ends to make a nice edge.
  5. Mound in centre of dough, leaving 1 1/2-inch border over filling.
  6. Pleat the dough loosely and pinch any cracks to seal and bake it in a 175°C oven for 12 minutes till golden brown.
  7. Garnish with icing sugar.
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Homemade Burger

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05
Jul

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Homemade Burger

By Mimi Wahadi

You can now enjoy homemade chicken burger any time you want with Chef Mimi’s recipe! Either cook the patty straight away or freeze them for the next gathering!

Cuisine : American Course : Main Skill Level : Novice
Prep : 40 mins Cook : 20 mins
Ready in : 60 mins Serves : 1

INGREDIENTS:

  • Burger Buns

Ingredients for the Patty

  • 50g White Onion, chopped
  • 250g Chicken, minced
  • 25g Eggs
  • 1 tbsp Canola Oil
  • Dash of Dried Thyme
  • Dash of Sea Salt

DIRECTIONS:

  1. Combine the minced chicken into a bowl with the onion and egg, then mix.
  2. Dash the dried thyme and sea salt sparingly into the mixture.
  3. Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls.
  4. Set in the palm of your hand and gently squeeze down to flatten it into patties that are about 1 cm thick. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30mins.
  5. Heat the frying pan to medium hot.
  6. Lightly brush 1 side of each burger with oil. Place the patties, oil-side down, on the pan. Cook for 5 mins until the meat is lightly browned.
  7. Don’t press down on the meat, as that will squeeze out the juices. Cook for approx. 5 mins more for medium.
  8. Place sliced cheddar cheese slice on top of burger patty and bake in the oven for 5 mins so the juices can settle inside.
  9. Slice each the burger bun in half.
  10. Place, cut-side down, on the pan and toast for 1 min until they are lightly brown.
  11. Place a burger inside each bun, then top with your choice of accompaniment.
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Beef Rossini

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05
Jul

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Beef Rossini

By Michele Ow

This classic Beef Rossini is decadent and perfect for any special occasion. With tenderloin seared to perfection and topped with creamy Foie Gras and slices of black truffle, it’s a meat-lover’s delight!

Cuisine : European Course : Maint Skill Level : Novice
Prep : 5 mins Cook : 35 mins
Ready in : 40 mins Serves : 2

INGREDIENTS:

  • 2 Tenderloin
  • Salt and Black Pepper
  • 2 tbsp Butter
  • Beef Stock
  • Demi Glaze
  • 2 slices Baguette
  • 2 slices Fresh Foie Gras (optional)
  • 2 tbsp Red Wine
  • 2 Thin Slices of Black Truffle / Truffle Jam

DIRECTIONS:

  1. Season the fillets with salt and pepper; set aside.
  2. In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the Filet Mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the fillets from the skillet, set aside and keep warm.
  3. Using the same skillet and high heat and sauté the Foie Gras slices 90 seconds on each side and put 1 slice on each of the fillets.
  4. Discard all fat from the skillet. While the skillet is still hot, add the red wine, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
  5. On each of two plates, place the croutons in the center and top with the Filet Mignon and Foie Gras. Garnish with truffle jam. Spoon the sauce over and around. Serve hot.
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Hummus with Flat Bread

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05
Jul

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Hummus with Flat Bread

By Michele Ow

Enjoy a healthy snack with Hummus and Flatbread! You can have the hummus with flatbread alone or you can throw in grilled chicken and roasted vegetables for a healthy, balanced meal!

Cuisine : Mediterranean Course : Condiment Skill Level : Novice
Prep : 90 mins Cook : 40 mins
Ready in : 130 mins Serves : 6

INGREDIENTS:

Ingredients for Hummus

  • 140gm Hulled Sesame Seeds
  • 3-4 tbsp Grape Seed Oil
  • 1 can of Chickpeas
  • 1 Large Lemon
  • 1 Garlic Clove – minced
  • Cumin
  • Paprika
  • Olive Oil

Ingredients for Flatbread

  • 1 packet (2 1/4 tsp) Active Dry Yeast
  • 2 Garlic Cloves – minced
  • 1 tbsp Minced Herb (Rosemary and Thyme)
  • 3/4 tsp Sea Salt
  • 1/2 tsp Sugar
  • 2 cups of Flour
  • 1 tbsp Olive Oil, more for coating the bowl
  • 3/4 cup of Warm Water

DIRECTIONS:

  1. To make Hummus, follow steps 2 to 6.
  2. Make your own Tahini: – Toast sesame seeds – Add to food processor then process until smooth.
  3. Combine tahini and lemon juice and process for 1 minute.
  4. Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Pulse for 30 seconds.
  5. Add chickpeas (drain fluid from can) process until smooth.
  6. To serve, Pour mixture into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
  7. To make Flatbread, follow steps 8 to 15.
  8. To a large mixing bowl, add yeast, garlic, herbs, sea salt, sugar, all purpose flour, and whisk.
  9. Make a well in the dry ingredients and add olive oil and 1/2 cup (120 ml) of warm water to start. Stir with a wooden spoon to mix. Add more water as needed until a dough forms.
  10. Transfer to a clean, well-floured surface and knead until smooth and elastic – about 2 minutes – adding more flour as needed to prevent sticking.
  11. Wipe out mixing bowl and add a bit of oil – 1 tsp. Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
  12. Once doubled in size, cut dough into 6 even pieces, arrange on a clean surface, and lay a damp towel on top. Let rest.
  13. In the meantime, heat a large skillet (electric or cast iron) to medium-high heat
  14. One at a time on a lightly floured surface, roll each piece of dough into a large circle and cook 2 1/2 minutes a side.
  15. Enjoy immediately or allow to cool completely and store in air tight container until smooth To serve, Pour mixture into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
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Butter Chicken

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05
Jul

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Butter Chicken

By Julie Yee

Learn to make this rich and creamy Indian dish, Butter Chicken at home step-by-step with Chef Julie recipe.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 250 mins Cook : 40 mins
Ready in : 290 mins Serves : 2-4

INGREDIENTS:

Group A – Marinating Spices

  • 1kg Bonesless Chicken
  • 2 tbsp Plain Yoghurt
  • 1 tsp Red Chili Powder
  • 1/2 tsp Garam Masala Powder
  • 2 tsp Tandoori Powder
  • 2 tsp Garlic, minced
  • 2 tsp Ginger, minced
  • A Pinch of Char Siew Coloring (No. 284)
  • 1 tbsp Soft Butter ( Not Added In)

Group B – Rempah Paste (Blend Together)

  • 2 Big Onions
  • 100g Small Onions
  • 50g Garlic
  • 1 tbsp Ginger
  • 1/4 tsp Cloves Powder
  • 1/2 Cinnamon Powder
  • 10 Cashew Nuts / Candle Nuts
  • 10 Black Peppercorns
  • 1 Fresh Green Chili

Group C – Frying with Chicken

  • Dry Spices
  • 1 tsp Turmeric Powder
  • 1-2 tbsp Red Chili Powder
  • 3 Bay Leaves

Wet Ingredients

  • Fresh Tomato
  • Tomato Puree
  • Plain Yoghurt

Group D

  • 4 tbsp Dairy Cream
  • 1/2 tsp Garam Masala Powder

DIRECTIONS:

Directions for Group A

  1. Mix all ingredients from Group A together in a big bowl.
  2. Marinate the chicken for at least 4hrs- to overnight in the fridge.
  3. Rub chicken with 1 tbsp of soft butter.
  4. Bake chicken for 15mins at 180C.

Directions for Group B & C

  1. Fry the Rempah paste for 2 mins.
  2. Add in the Dry Spices in Group C.
  3. Stir in the wet ingredients in Group C.
  4. Fry paste till jammy.
  5. Add in the baked chicken and the balance chicken gravy from the baking pan.
  6. Cover and simmer for 15mins or till tender.
  7. Stir in the cream and Garam Masala powder in Group D before offing the stove.
  8. Garnish with coriander and serve with rice or Artisan bread.
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Steak Au Poivre (Steak in Peppercorn Brandy Sauce)

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05
Jul

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Steak Au Poivre (Steak in Peppercorn Brandy Sauce)

By Michele Ow

A French Bistro Classic, Steak Au Poivre is the perfect entrée for a sensational dinner with your family and friends.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 20 mins
Ready in : 30 mins Serves : 1

INGREDIENTS:

  • Beef Steak
  • 1 tbsp Shallot
  • 1 tsp Whole Peppercorns
  • Butter
  • Canola Oil
  • Garnish of Parsley

DIRECTIONS:

  1. Season the beef with salt & pepper.
  2. Heat the frying pan until very hot then adding the canola oil and sear the beef on both sides.
  3. Remove and place it in a baking tray and bake it for 6 minutes to achieve medium rare and 8 minutes for a medium temperature.
  4. Add crush peppercorns lightly into the pan until softened.
  5. Deglaze it with a little Bandy and finish it with cream.
  6. Add in beef & top with sauce.
  7. Garnish with fresh parsley.
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Durian Cake

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05
Jul

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Durian Cake

By Philia Ng

Sink your teeth into Japanese Vanilla Chiffon Sponge Cake topped with glorious Durian Cream that will leave you wanting for more!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 35 mins
Ready in : 55 mins Serves : 8 inch round pan

INGREDIENTS:

Ingredients for Japanese Vanilla Chiffon Sponge

Group A

  • 80g Yolks (Around 5 eggs)
  • 15g Sugar
  • 60g Sunflower Oil
  • 80g Cake Flour
  • 1/8 tsp Salt

Group B

  • 150g Egg Whites (Around 5 eggs)

Ingredients for Durian Creme

Group A

  • 450g Freshly Peeled Durian Meats – Blend it slightly
  • 40g Full Cream Milk

Group B

  • 90g Soft Peak Whipped Dairy Cream (whip first before measuring)

Ingredients for Sugar Syrup

  • 30g Fine/ Castor Sugar
  • 90g Water

DIRECTIONS:

  1. To make the Japanese Vanilla Sponge Cake, follow steps 2 to 7.
  2. Preheat oven to 180 degree Celsius.
  3. Stir and mix in Group A until combine.
  4. Whip Group B until stiff peak forms.
  5. Fold and combine Group A and B.
  6. Bake for 25 mins at the middle rack of the oven (non-fan mode).
  7. NOTED: – Do not over fold the batter as the cake will taste dense due to the deflation of the batter Plain cake can be kept in the fridge for 3 days only as there are no preservatives being used.
  8. To make the Durian Cream, follow steps 9 to 11.
  9. Cook Group A over low heat until warm.
  10. Cool the durian mixture over a bowl of iced water.
  11. Whisk in the soft peak dairy cream to the mixture and chilled until for later use.
  12. To make the Sugar Syrup, follow steps 13 to 15.
  13. Mix the sugar and water and cook until sugar is melted.
  14. Leave cool before using.
  15. To assemble the cake, follow steps 16 to 24.
  16. Slice the sponge into 3 equal layers.
  17. Place the sponge (with skin face down) on the cake board.
  18. Tab on some sugar syrup and layer with durian crème.
  19. Add on the second layer of sponge and tab on some sugar syrup.
  20. Layer with the final coat of durian crème.
  21. Top with the final layer of sponge and tab on some sugar syrup.
  22. Coat the whole cake with whipped non-dairy cream.
  23. Topped with cake cubes and sprinkle with generous dose of icing sugar.
  24. Serve chilled.
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Cod in Miso Broth and Deep Fried Shimeiji Mushroom

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05
Jul

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Cod in Miso Broth and Deep Fried Shimeiji Mushroom

By Felix Chong

For a light and easy-to-make dinner, this Cod in Miso Broth with Deep Fried Shimeiji Mushroom is the perfect dish!

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 5 mins Cook : 40 mins
Ready in : 45 mins Serves : 4

INGREDIENTS:

  • 150g-160g per pc Cod fish
  • 1 big pc Kombu (seaweed)
  • 1 handful Bonito flakes (katsuobushi)
  • 2 tbsp Miso paste
  • 4 pcs Green asparagus
  • 20g Shimeiji Mushrooms
  • 1 Egg white
  • 4 tbsp Semola Flour

DIRECTIONS:

  1. Heat up a pot of boiling water.
  2. Add in the bonito flakes and kombu, simmer the water for about 15 minutes to 20 minutes.
  3. Strain the stock and add in the miso paste.
  4. Add in the cod fish, asparagus and simmer it for about 8 to 10 minutes.
  5. In the meanwhile, heat up a pot of oil to 180 to 190 degrees.
  6. Lightly whisk the egg white and then coat onto the mushroom, lightly dust over with semola flour and deep fry it.
  7. Once the cod fish is ready, transfer the fish and asparagus to another bowl, pour in the remaining stock just enough to cover half of the fish.
  8. Lastly place the crispy shimeiji mushroom on top the fish and drizzle with extra virgin oil and garnish with micro herbs.
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